Favorable alleles mining for gelatinization temperature, gel consistency and amylose content in Oryza sativa by association mapping

BACKGROUND: Improving the gelatinization temperature (GT), gel consistency (GC) and amylose content (AC) for parental grain eating and cooking qualities (ECQs) are key factors for enhancing average grain ECQs for hybrid japonica rice. RESULTS: In this study, a genome-wide association mapping (GWAS)...

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Detalles Bibliográficos
Autores principales: Wang, Hui, Zhu, Shangshang, Dang, Xiaojing, Liu, Erbao, Hu, Xiaoxiao, Eltahawy, Moaz Salah, Zaid, Imdad Ullah, Hong, Delin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2019
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6423859/
https://www.ncbi.nlm.nih.gov/pubmed/30890139
http://dx.doi.org/10.1186/s12863-019-0735-y

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6423859/
https://www.ncbi.nlm.nih.gov/pubmed/30890139
http://dx.doi.org/10.1186/s12863-019-0735-y

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